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Tagine

Tagine is a traditional North African dish from Morocco, Algeria, and Tunisia. It is a slow-cooked stew made with meat, vegetables, and spices, and it is named after the special clay pot used for cooking it.

Source and licence

"Tagine" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Tagine, revision 4639165), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Tagine&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4639165

What was changed: Reformatted by Food DataSilos from the wiki page: ingredients and steps extracted, links and templates removed. This adaptation is also licensed CC BY-SA 4.0.

Associated with African by a tradition spanning countries: African (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Heat olive oil in a pot or tagine dish.
  2. Add onions and garlic and sauté until soft.
  3. Add the meat and fry lightly until it changes colour.
  4. Add spices, salt, and pepper, then stir well.
  5. Add chopped tomatoes and cook for a few minutes.
  6. Pour in water or stock and cover.
  7. Allow to simmer on low heat until the meat becomes tender.
  8. Add carrots, potatoes, olives, or dried fruits if using.
  9. Continue cooking slowly until the sauce becomes thick.
  10. Remove from heat and serve hot.